Ingredients
(net carbs 2.2g)
1 1/2 cup = 360 ml almond flour
1 tablespoon (organic) pumpkin pie spice
2/3 cup = 160 ml erythritol crystals / sweetener
2/3 cup = 160 ml (organic) pumpkin
4 extra large (organic) eggs
Directions
1. Preheat oven to 300 °F (150 °C).
2. Line a muffin pan with paper liners.
3. In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.
4. Add the pumpkin and eggs and beat with an electric mixer until smooth.
5. Scoop the batter into each muffin cup.
6. Bake for some 30–40 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
7. Remove the muffin pan from the oven and cover with a towel.
8. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. For a really indulgent treat, frost the muffins with Quick Low-Carb Cream Cheese Frosting - see here
9. Store in an airtight container.
Elviira gives some very useful hints and tips on how to cook these delicious low carb muffins, which you will find here
If you need help/guidance with weight/measurement conversion see here
All the best Jan
I love pumpkin muffins, this sounds so good.
ReplyDeleteThey look very tasty, Jan!!!
ReplyDeleteThese muffins look delicious, I'm ready for anything Fall 🍁
ReplyDeleteHappy September days to you !
...pumpkin is one of the wonderful flavors of the season.
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteYummy
ReplyDeletetis the season for everything pumpkin. this muffin sounds so good. i have a recipe for pumpkin bread, it makes 2 loaves, it's my go to in fall!! your comments have been so sincere and heartfelt, thank you...those comments mean more to me than you will ever know!!
ReplyDeleteA pumpkin muffin sounds good!
ReplyDeleteThose look so good! Thanks for the recipe, Jan. xx
ReplyDeleteThey look fantastic and perfect for either breakfast or afternoon snack.
ReplyDeleteWe don't have "pumpkin pie spice" in Australia so I am going to have to look up the spices to make my own.
ReplyDeleteThey do look good, Jan.
ReplyDeleteThey look amazing! I intend to fully embrace autumn but, for now, I'm making the most of these late summer days. X
ReplyDeletepumpkin is very good and this muffins look delicious!!!! hugs Elke
ReplyDeleteWith 160 ml (organic) pumpkin you mean syrup? I´ve never seen that here.
ReplyDeleteInterestingly, canned pumpkin is something I've not seen since we moved to Ireland. Could use cooked and mashed butternut squash, which I think is sometimes referred to as pumpkin here. :-)
ReplyDeletePumpkin muffins are my favourite.
ReplyDeletewow so beautifil and wonderful muffins...kiss Andreja!
ReplyDeletePerfect for the coming fall.
ReplyDeleteAmalia
xo
I love most anything pumpkin. Not sure I'm quite ready for it yet, but I could manage one of those muffins. They look delicious Jan.
ReplyDeleteWe like pumpkin year round!
ReplyDeleteHello Jan,
ReplyDeleteThese muffins sound delicious.
Take care, have a happy day!
Summer is hanging on so a little too warm for pumpkin muffins. They'll make a cozy breakfast next month.
ReplyDeleteHello,
ReplyDeleteI am a fan of pumpkin muffins. :-) Thank you for the recipe.
xo
I've never tasted pumpkin in any form - I really should.
ReplyDeleteI stay away from carbs as much as I can. But this looks amazing!
ReplyDeleteWonderful in autumn.
ReplyDeleteAll the best!
Hilly
Oh these looks soooo good. Thanks for the recipe.
ReplyDeleteREPLY TO
ReplyDeleteRiver who said ...
We don't have "pumpkin pie spice" in Australia so I am going to have to look up the spices to make my own.
Many thanks for your comment ... you may have already looked up which spices to make your own pumpkin spice but in case you haven't this mix is a good one.
Betty Crocker's easy recipe for Pumpkin Spice:
https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie-spice
To start, you’ll need all of three minutes and the following ingredients:
3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg,
1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.
Mix the spices together in a small bowl ... the smell is lovely
Store the mixture in a clean small jar or spice container.
Hope you get to enjoy some pumpkin spice muffins soon.
All the best Jan
REPLY TO
ReplyDeleteIris Flavia who said ...
With 160 ml (organic) pumpkin you mean syrup? I´ve never seen that here.
Hello Iris
Many thanks for your comment.
The recipe uses either home made roast pumpkin or shop bought organic pumpkin (not syrup). Ready made organic pumpkin is available to purchase in some supermarkets, or specialist stores, or the internet.
To make your own use this link:-
https://www.lowcarbsosimple.com/my-way-to-roast-pumpkin/
Hope you get to enjoy some pumpkin spice muffins this Autumn/Fall.
All the best Jan
I must buy this almond flour as I have never tried it. Looks like a lovely recipe Jan, thank you and all the best, Denise
ReplyDeleteDear Jan!
ReplyDeleteI'm delighted with these cupcakes. They look very appetizing.
Have a beautiful, sunny September.
delicious
ReplyDeletelook sooo good dear Jan :)
I need to buy some pumpkin, these look so good!
ReplyDelete